Almond Puff Loaf

Preheat the oven to 350 degreesTo make the base: Cut 1 stick of butter into 1 cup of flour until the mixture forms coarse crumbs. Blend in 1/4 cup cold water. Form the dough into a ball and divide it in half. On a greased cookie sheet, pat each half into a 3 x 11 inch rectangle, spacing rectangles 4 inches apart. Slide a spatula dipped in cold water alongside and over the top of the rectangles to smooth out their surfaces.To make the puff pastry: Put remaining 1 cup of water in a saucepan and add the remaining stick of butter. Bring the mixture to a rapid boil, stirring until the butter melts completely. Add the remaining 1 cup of flour all at once, and stir until the mixture becomes smooth and pulls away from the side of the pan. Transfer the dough to a mixing bowl, and add the eggs one at a time, beating well after each. Beat in the almond extract. Divide this batter in half. Drop by spoonfuls on top of each pastry base, covering completely top and sides. Bake for 1 hour, or until golden brown. Remove the pastries from the oven and immediately frost with your favorite jam or preserve (raspberry or apricot are particularly good). While the puffs are cooling, stir together the confectioners’ sugar, milk and vanilla to make a thin icing. When completely cool, drizzle the puffs with the icing. Sprinkle the tops with chopped nuts, if you like.